If you are a regular visitor of this blog, you probably have noticed that I use chipotles adobados (or chipotles in adobo sauce) a lot. But until today I have failed to write about these amazing little guys and for that I apologize. Up until I moved away from home I always gave them for granted.

Like onions and garlic, they were always there. My mom used them for many recipes and sauces, but I never gave them that much of a thought. I didn’t even know how they were made until I missed them in my diet and decided to look for them in my new home country. It wasn’t easy finding them at first, but once I knew where to get them they were back in my cooking. Oh you little devils, what would I do without you?

But what are they? Chipotles are ripe, red jalapeño peppers that have been dried and smoked. It is believed that this process was created by civilizations living in the Mexico valley before the Aztecs. They dried and smoked peppers in order to store them for long periods of time. This process is still used today to preserve peppers, but now some chipotles are canned in an red adobo sauce made with seasoned tomato broth.

The smoking process and the adobo sauce give these adobado chipotles a very unique and delicious flavor. They are hot, but just one or two give sauces, salsas, stews and anything in what they are used a lot of flavor with just the right amount of heat. Go ahead, give them a try and fall in love with this Mexican delicacy. You can find them in the Mexican/Latino section of your grocery store or online here.

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grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

Great photo and really interesting piece. Unfortunately, they are more hard to find in France, but I pounce on them when I can!…been away skiing, so late in posting the photo in the gallery but back to normal(ish) again now!!:) Fiona

I can get these in Alaska, so I’ve always assumed they were available everywhere in the US – from your comments, I guess not. You’re right, they really do add a lot of flavor to so many dishes. Once I open a can, I freeze them individually on a cookie sheet and then bag them up so I can just grab one out of the freezer when I need a little spicy flavor! Great post!

Tiffany in Texas

January 1, 2010 at 5:46 pm

My problem is that I only need two out of the seven in a small can. How long can I store them in the fridge? Will they store longer if I move them to a glass jar and store in fridge? Should I freeze them?